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2 for 1 drink specails every Tuesday.
The menu ranges from familiar bar grub--tater tots in various stages of dress, wings, and above-average burgers and sandwiches--all the way up to steaks and crab cakes.
Greek food--who knew? No greasy rotating column of anonymous gyro meat in this classy cultured pearl of a restaurant. Yes the food is Greek, but it's the food of a seaside gem on some tiny Aegean isle where dinner was swimming in the ocean only hours ago. Black Olive prides itself on using only truly fresh and organic ingredients, simply prepared to allow the food's own excellence to shine. Best bet is to select from the catch of the day, on ice by the kitchen. Have it grilled and served with the Black Olive's proprietary sauce that enhances both the sweetness and salinity of the exquisitely fresh fish. A little savory bread pudding (made with olive bread) on the side is also advised.
"Friends, food and fun at this internet cafe in Fells Point! Specialty Coffees, Smoothies, and all kinds of sweets and savories will keep your tummy as happy as your laptop." Order online at www.fetchfood.com/Restaurant.jsp?id=30
With its kimono-clad servers, warm-cloth service, and soothing decor, this friendly and competent Japanese restaurant almost overcomes the ambient restrictions of its storefront location.
It is the place to hear Baltimore's finest DJs.
Hard crabs, fried seafood, and massive servings of lasagna at a smoky, friendly, and (very) casual watering hole. Value-conscious specials on Sunday (lasagna or spaghetti), Thursday (ribs), and Wednesday (burgers). Serious karaoke on
weekends with 3,000-plus-title songbook.
Liquid Earth is the place for a shot of wheat grass or a fruit-, veggie-, and vitamin-filled beverage. It is also the home of some of the most heavenly meat-free sandwiches ever to grace our cakeholes. The sacred submarine--crunchy Italian bread stacked high with baked tofu, roasted onions, mushrooms, cheese, pickles, and cherry hots--is so large it usually ends up being lunch and dinner. The meatless muffaletta is another favorite. And Liquid Earth's vegan cheese--which can be substituted for the cow variety on any sandwich--is so creamy you won't believe its dairy free. Just don't hit up Liquid Earth if you're in a hurry; this place is too laid back for rush orders.
Takeout and restaurant serving such Central American staples as tamales, papusas, tacos, baleadas and tortas.
What could be mo' betta than gazing in your lover's eyes over candlelight? How about, in addition, a great aged Angus filet, a New York strip, or a grilled lamb chop in a mahogany-style restaurant that makes you feel like you're in the middle of a state long on Southern comfort? You'll never tire of good choices at Louisiana--like the gumbo or the catfish with Cajun collard greens and tasso ham. And if you're feeling French, try the rockfish with fennel, creamy sauce, and jumbo-lump crabmeat. Très magnifique.
Mexican cuisine specializing in mostly steak and chicken entrees. Friendly service and an extraordinary selection top off the dining experience.
Salt Tavern is co-owned by mother-son team Jane and Jason Ambrose. Also serving as Salt’s executive chef, Jason received formal training at the Baltimore Culinary Institute and worked in Philadelphia and Baltimore restaurants before opening Salt. Salt serves unique renditions of classic American dishes, including their famous Duck Fat French Fries, and was named to Baltimore magazine’s “Best Restaurants” list in 2007, 2008, 2009 and 2010. Salt received 4/4 stars from The Baltimore Sun’s food critic, Elizabeth Large.
What fgoes better with a harbor view than all manner of raw, steamed, and prepared-otherwise seafood, which highlights what this gregarious spot dishes out.
GOURMET HOT DOGS AND SAUSAGES WITH A MODERN TWIST!
College menu with two levels, pool tables, and an extensive tavern type menu consisting of burgers, seafood, and entrees.
"Brand new bistro located on ground floor of Douglass-Myers Maritime Museum. Cuisine features freshest food connected to local farms. Spectacular chili, soups, sandwiches, desserts. Zeke’s coffee. Especially known for artisan pizzas from the chef of The Black Olive. Very affordable. Beautiful setting with waterfront view, free Wi-Fi."
Look, it's an Irish pub (Slainte) with a tropical-themed bar on the roof. Year-round outdoor drinking and dining.
For a town with such a significant Polish immigrant population, Baltimore sure is thin on the pierogi. Fortunately, Ze Mean Bean fills this gap beautifully. The pierogi plate is a lifesaver, with homemade tender dough pockets of potato and cheese, cabbage, or sweet farmers cheese. But we also highly recommend the voluptuous holupki (stuffed cabbage) and the leczo, homemade potato dumplings sautéed with fresh house-made sausage. Those new to Eastern European eats should go for the Slavic Sampler, a butter-slathered plate of Polish mother's love.
Baltimore City Paper, 501 N. Calvert Street, P.O. Box 1377, Baltimore, MD 21278
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